Wednesday, June 10, 2015

Peanut and Soy-Sesame Stir Fry Sauces

Rice Vinegar - 1/4 cup
Soy Sauce - 1/4 cup
Granulated Sugar - 2 tsps.
Peanut Butter - 4 tsps.
Water - 2 tbspns
Chili Garlic Paste - 2 tsps ( 2 cloves garlic and 1 medium sized chili crushed )

Combine everything together and microwave for 20-30 secs. Or heat the sauce in the pan for 3 minutes. Cool and store it in refrigerator.

Vegetable Broth - 1/2 cup
Soy Sauce - 1/2 cup
Rice Vinegar - 4 tsps
Sesame oil - 4 tsps
Hot Red Pepper Flakes - 2 tsps
Sugar - 2 tsps
Corn Starch - 1 tbspn dissolved in 4 tbspns of water

Combine everything together and heat it in a pan for 3-5 minutes until to get a saucy consistency.
Cool and store it in refrigerator.

Brown Rice - 3 cups, cooked
Peanut Stir Fry Sauce - 4 tbspns
Soy Sesame Stir Fry Sauce - tbspns
Veggies - Sliced Onions, Sliced Peppers, Broccoli, Cauliflower, Zucchini, Baby Carrots, Green Beans approximately 3-4 cups
Oil - 1 tbspn
Salt and Pepper to taste

Heat the oil in high heat.  Add all the veggies and sauté for 5 minutes. Add some salt and pepper. Now add all the sauces and stir fry all the veggies for 2-3 minutes. Then add the cooked brown rice and sauté for a minute. Transfer to a bowl and serve hot with red chili sauce!! 

Tuesday, May 19, 2015

Layered Mexican Dip/Layered Salad

For the Guacamole;
Avocados - 1
Red Onion - 1/4 cup, chopped finely
Tomato - 1/4 cup, chopped finely (removing the pulp)
Garlic - 1/4 tsp, minced
Salt and Pepper - to taste
Lime Juice - 2 tbpsns

Scoop out the avocados and mash it well. Add the remaining ingredients and mix it well.
Keep is aside.

For the Dip;
Guacamole - 2 cups
Sour Cream - 2 cups
Olives - 2 cups, cut into circles
Cilantro - 1 1/2 cups, chopped finely
Spring Onions/Green Onions - 2 cups, cut into circles (only the white parts)
Mozzarella Cheese - 2 cups, shredded
Salsa - 2 cups (optional)

Take a medium sized (6 cup) rectangular or square dish.
First layer the guacamole. Next layer it with olives. Third layer with the sour cream. Next layer the green onions. Then layer with cilantro and finally end with the cheese.
Refrigerate for atleast 2-3 hours. Serve it with Salsa and Tortilla Chips.

Tuesday, May 12, 2015

Vermicelli Biriyani

Vermicelli - 1 cup
Mixed Vegetables -   1 cup, chopped (Carrot, Beans, Peas, Potato & Cauliflower)
Ginger Garlic Paste   - 1 tsp
Onion - 1 cup, sliced
Tomato - 1/2 cup, chopped
Green Chili -   3-4 (slit lengthwise)
Curry Leaves -       few
Mint -  2 tbspns, chopped
Coriander Leaves - 2 tbspns, chopped
Turmeric - 1/4 tsp
Salt - as per taste

To temper;
Oil - 1 tbspn
Bay Leaf  - 2 small
Cinnamon - 1" stick
Clove - 2 
Cardamom Powder  - a pinch

First roast the vermicelli with few drops of oil till golden brown.
In a vessel add 4-5 cups of water sprinkle some salt and add few drops of oil allow to boil. When the water starts boiling add the roasted vermicelli and cook for only 3 minutes. Drain the water and spread it in a plate to cool and keep aside. 
In a microwave safe bowl add the chopped vegetables, sprinkle little water and cook in microwave for 2 minutes and keep aside ( the vegetables should be cooked 3/4th to retain its crunchiness).
In a pan, heat oil and add clove and bay leaf and fry well. Then add onions and curry leaves sprinkle some salt and keep frying till transparent. Now add ginger-garlic paste and saute till raw smell leaves and add the chopped tomatoes, mint leaves and coriander leaves and stir well.
When tomatoes get soft and mushy add a pinch of turmeric powder, cardamom powder and add the cooked vegetables.
Stir fry for 2 minutes and then add cooked vermicelli. Gently stir fry the vermicelli with vegetables for 1-2 minute and add some more chopped coriander leaves and close the pan with lid and simmer for 3-4 minutes. This helps the vermicelli to incorporate all flavors n taste.
Serve hot with Raita.

Wednesday, April 15, 2015

Kaima Idli

Idli - 4
Oil - for deep frying + 1 tbspn
Onion - 1 cup, cubed
Ginger Garlic Paste -   1/2 tsp
Tomato - 1 cup, cubed
Capsicum - 1/2 cup, cubed
Green Chili - 2, slit lengthwise
Red Chili Powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Turmeric Powder - 1/4 tsp
Coriander Leaves - 1 tbspn, chopped  
Salt to taste
Water - 1/4 cup              

Keep the idlies in the refrigerator for at least 1 hr.

Oven Method;
Pre heat the oven to 400 F. Cover a tray with an aluminium foil.
Cut the idlies into bite size cubes. Mix the ildies with a tbspn of oil. Place it in the tray and bake it in the oven at 350F for 20-30 minutes until the idlies turn golden brown, tossing the idlies for every 5 minutes.

Stove Top Method;
Heat the oil in a kadai for frying the idlies. Deep fry the idlies till golden brown.
Keep it aside.

Now take a pan and add a tbspn of oil. Add the onions and green chilies and sauté till the onions turn translucent. Add the ginger garlic paste and sauté for a couple of minutes followed by capsicum. Now add tomatoes and sauté till it turns mushy. Now add the spices red chili powder, coriander powder, turmeric powder and garam masala powder. Saute till the oil oozes out. Add water and let it boil for a minute. Now add the baked/fried idlies and mix it well.
Garnish with coriander leaves and serve hot !!

Monday, March 23, 2015

Capsicum Vindaloo

Bell Peppers (Green, Red and Yellow) - 1/4 cup each, cut into cubes
Onions - 1 cup, thinly sliced
Tomato - 1/4 cup, pureed
Red Chili Powder - 2 tsps (adjust according to your taste)
Cumin Seeds - 1 tsp
Fenugreek Seeds - 1/4 tsp
Black Mustard Seeds - 1/2 tsp
Garlic - 8 cloves, peeled
Ginger - 1 inch piece
Vinegar - 1 tbspn
Sugar - 1 tsp
Oil - 1/4 cup
Turmeric Powder - 1/2 tsp

Salt - as per taste
Coriander Leaves - 1 tbspn, finely chopped

Mix the turmeric powder and 1/2 tsp of salt in a small bowl. 

Mix the cubed capsicums in the salt+turmeric mix and set aside.
Heat the oil and add the capsicums. Shallow roast them until they slightly brown and still retain its crunchiness. Drain and set aside on paper towels so that the extra oil is absorbed. In the same oil, add the sliced onions and fry until golden brown. 
Drain and set aside.

Powder cumin, fenugreek seeds and mustard seeds.
Grind the garlic and ginger together into a coarse paste. Add a tsp of oil in a pan and saute on low flame until browned and fragrant. Take care not to burn it. Add the powdered spices, chili powder and saute until fragrant. Then add the pureed tomato and saute until mushy and the oil separates from the masala. Add 2 cups of water to this and the sauteed capsicums and the fried onions. Bring it to a boil and add the vinegar and sugar. Let it simmer for about 3-4 mins or until the gravy reaches the consistency you desire. Add the required salt and garnish with coriander leaves.
Serve hot with steamed rice!

Recipe adapted from here